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Pie Crust (9-Inch Pan):

1 1/2 Cups Flour
1/2 Tsp. Salt
1/2 Cup (1 Stick) Butter Cut into Chunks
3 Tbsp. Cold Water

Combine the salt, flour and butter in a large mixing bowl. Cut the butter into the flour with two knives or process it until the butter is pea-sized, and the mixture resembles coarse meal. Add water and mix until dough forms. Roll out the dough on a floured surface or between two pieces of waxed paper. Prebake the crust in a 9-inch pan for 10
minutes at 350 degrees.

Pie Filling:

2 3/4 Cups Sweetened Cherry Kool-Aid
1/4 Cup corn starch
3 Egg Yolks Slightly Beaten
1 Tbsp. Butter
1 Prebaked Pie Crust (9-Inch)
3 Egg Whites
1/3 Cup Sugar

Combine the Kool-Aid and corn starch in a saucepan. Stir until smooth. Stir in egg yolks. Bring to a boil over medium heat on the stove while stirring constantly. Boil 1 minute. Remove from heat, and stir the butter into the mixture. Spoon the hot filling into the crust. In a separate mixing bowl, beat the egg whites until they are foamy. Beat in the
sugar until stiff peaks form. This is the meringue topping. Spread the meringue over the hot filling and seal to the crust. Bake in the oven for 15-20 minutes or until golden brown at 350 degrees.